Tomato and Zucchini Galette with Fresh Thyme

Enjoy a rustic tomato and zucchini galette delicately flavored with fresh thyme, perfect for a light lunch or dinner.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 2 medium zucchinis, sliced
• 2 medium tomatoes, sliced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• 1/2 cup ricotta cheese
• 1/4 teaspoon black pepper
• 1 egg, beaten

Instructions

1. In a mixing bowl, combine 1 1/4 cups of all-purpose flour and 1/4 teaspoon of salt.
2. Cut 1/2 cup of chilled unsalted butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add 1/4 cup of ice water, mixing until dough forms. Wrap and chill for 30 minutes.
4. Preheat the oven to 400°F (200°C).
5. Roll the dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet.
6. Spread 1/2 cup of ricotta cheese over the dough, leaving a 2-inch border.
7. Arrange sliced zucchinis and tomatoes over the ricotta, drizzle with 2 tablespoons of olive oil.
8. Sprinkle with 1 teaspoon of fresh thyme leaves and 1/4 teaspoon of black pepper.
9. Fold the edges of the dough over the vegetables, pleating as necessary.
10. Brush the crust with beaten egg.
11. Bake for 40 minutes, or until the crust is golden and the filling is bubbly.
12. Let cool for 10 minutes before slicing and serving.

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